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Chinese BBQ Pork - how do YOU use it?

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I found a really good prepared product at a local butcher where they bbq the pork on premises. So far, I've been eating it straight, and have chopped it up for fried rice. I'm afraid if I keep doing it the same way, I'll get sick of it. What other recipes/preparations would suit this ingredient? Thanks!

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  1. I love using it to make fried rice too!
    Also good w/scrambled eggs. ;) Toss chopped up bbq pork in a pan w/a little oil, heat it up, add beaten eggs, add some green onion, salt, scramble it up until the eggs are done and enjoy!

    1 Reply
    1. re: gsmoose

      Ooh yeah - my mom used to make scrambled eggs with regular sliced onions and bbq pork. I usually use it for fried rice and to make glutinous rice.

    2. In soups and with stir-fried greens.

      1 Reply
      1. re: Quine

        Similar to soup, it's also one of the common ingredients in "jook" or Chinese breakfast porridge.

      2. Barbecued pork buns (cha xiu bao) are wonderful. Also use to flavor such things as sticky rice in lotus leaves, or soup, or in Vietnamese spring rolls.

        1. BBQ pork with:

          Tofu
          Chinese greens
          Sweet and sour pork (chop into bite size pieces, dip in batter and fried)
          Bean sprouts
          Eggs
          Sandwich

          1. I pile stir fried vegetables on top of Chinese noodles and top this with Barbecued pork and stir fried shrimps.

            1. It's great in lo mein. I make this with sliced char siu (about a cup), sliced lop cheong (Chinese sausage, about 1 link), about 2 cups of good vegetables - bok choy, choy sum, gai lan - sometimes a little tofu or bamboo shoots. Stir-fry the vegetables over high heat, remove from pan. Add cooked noodles to pan - I prefer the thicker noodles for this, udon or Shanghai noodles - toss to heat with some oil. Add vegetables and other ingredients. Add about 1 Tbs thick soy, 1 Tbs sesame oil and toss over high heat to distribute evenly.

              It makes a slightly sweet mein. The soy caramelizes and gives everything a nice smoky flavor.

              I also use char siu in char siu bao which I make in fairly big batches. They freeze well.

              1. I use it to dress up instant noodles. I cook the noodles (cheap and fried or spendy and lower fat are both fine) in chicken broth (without the scary "seasoning" packet), add a dash of soy sauce and sesame oil, and top with sliced char siu and a handful of baby spinach (which wilts in the hot broth) and it's dinner in 5 minutes.